Garlic Babycorn gravy

This gravy goes excellent with chinese noodles.Can be had with roti also.

Ingredients

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• capsicum(red,yellow,green) - each 1
• onion - 1 big
• baby corn - 10
• garlic - 12 cloves
• oil - 2 tsp for gravy
• til/ sesame seeds - 1 tsp
• corn flour - 2 tbsp
• Oil - for deep frying
• Green chillies - 3 to 4 ,chopped and crushed
• Tomato ketchup - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Red chilli powder - 1 to 2 tsp

Method:

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• Chop babycorn into 1 inch pieces.
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• Sprinkle 1 tbsp of corn flour over baby corn slices and mix well.
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• Deep fry the marinated baby corn slices in oil.Drain the excess oil with a tissue paper.
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• Chop the tri colour capsicums and onions into small pieces as shown.
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• Chop the garlic pieces and grind into a paste with green chillies .
• Add oil in a kadai.When its hot add sesame seeds.
• When it bursts,add onion slices and the ground paste.Saute till raw smell goes off.
• Add all the capsicum slices and fry till till becomes tender.
• Add red chilli powder,sugar,salt,tomato ketchup and fry for 3 min.
• Add water and cook for 5 min.Dissolve 1 tbsp of cornflour in water and pour it to the gravy.
• Stir well and add the fried babycorn slices.
• Stir gently and cook till it thickens.
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Switch off and serve hot with noodles/roti.